Jump to Recipe·Print Recipe
We’re all about making feeding a family easier around here. That’s why sheet pan quiche is one of my favorite ideas. You’ll have enough to feed a crowd, or leftovers that fit perfectly into our lunchboxes!
How to Make Sheet Pan Quiche
Sheet pan quiche is just like your favorite quiche but the size and shape need a slightly different technique to come out well.
What you need:
- quarter sheet pan, or 9×13-inch casserole pan
- parchment sheets
- pie weights or 2 pounds of uncooked beans
- 12 eggs
- 2 pie crusts
- 1 cup fillings of your choice (I used fresh spinach and herbs + feta cheese here)
- Parchment paper allows you to lift the whole quiche out of the pan and transfer to a cutting board for easy slicing.
- Don’t forget to blind bake your crust before pouring your egg mixture on top. This makes it nice and crispy instead of the dreaded “soggy bottom.”
Sheet Pan Quiche with Homemade Crust
Sheet pan quiche feeds a crowd, slices easily and leftovers fit into lunchboxes like a dream.
For the crust
- 1 1/2 cups flour
- 1 cup cold, salted butter (2 sticks) cut into cubes
- 1/2 teaspoon salt
- 3 tablespoons water (up to 1/4 cup)
For the quiche
- 12 eggs
- 1/4 cup half and half or heavy cream
- 1 cup of toppings (cheese, herbs, roasted veggies, salmon, diced ham, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Make the dough
- Use a food processor or mixer to combine flour, salt and butter. Pulse or mix until texture looks like pebbles or sand.
- Slowly add water 1 tablespoon at a time until a ball forms.
- Refrigerate while you arrange the egg mixture.
Prep the egg mixture
- In a large mixing bowl, crack all 12 eggs.
- Pour in the cream.
- Add salt and pepper.
- Whisk for 30-60 seconds until fluffy.
- Chop any herbs, veggies, meats, or cheeses and set aside.
Partially bake the crust
- Turn on the oven to 425 degrees F.
- Remove your crust from the fridge and roll out on a cutting board dusted with flour. Try to make it the same shape as your pan, with extra dough around all four edges (you’ll want to fold these down).
- Set a piece of parchment paper in the pan.
- Transfer your dough onto the parchment paper. Fold the edges of your dough so they’re thick. Crimp or shape as you like.
- Add a second piece of parchment paper on top of the crust. Pour pie weights or 2 pounds of UNCOOKED beans on top of the parchment paper.
- Bake for 20 minutes.
- Remove your pan from the oven.
Add egg mixture
- VERY carefully, remove the parchment paper with the pie weights/beans and set aside (let them cool before transferring to a container for storage).
- Pour your egg mixture into your crust. Top with your toppings (cheese, herbs, etc.)
- VERY carefully, place pan back into oven.
- Turn temperature down to 350 degrees F.
- Bake for 45-60 minutes until the top of your quiche is slightly brown and puffy (it’ll deflate as it cools).
Sheet pan quiche is the perfect way to enjoy more of the eggs we’re getting from our backyard chickens. I love these girls so much. They’re adorable, incredible at decimating the tick population on our property and of course, provide the most beautiful eggs I’ve ever seen. If you’ve ever wanted to start your own baby chicks, get started with only a handful of essentials right here.
WHat to serve it with?
Our supersized quiche makes the perfect dinner pared with salad. Here are our favorites:
- Kale salad with maple syrup-balsamic dressing
- Sliced cucumber salad with creamy dressing
- Cheery cherry tomato salad with basil